Vintagewine's Weblog

culinary instructors

vintagewine — Tue, 22 Feb 2011 17:13:53 +0000

Well I rent out kitchen space to a culinary class from the local technical college but to say they are being well trained would be such an exageration it isn’t funny. The chef instructor (and the loose use of the title chef is some what a stretch) smokes during class, doesn’t enforce sanitation nor demonstrates sanitary practices. I feel for the stidents who pay to get such poor training. I know of high school classes that teach better techniques and sanitation. I avoid the kitchen when they are there. Can’t wait for summer when the class is over.

First week

vintagewine — Tue, 18 Jan 2011 00:01:40 +0000

Well week one of the new adventure was promising. Great customer base that is very supportive. The freedom in the kitchen and purchasing is astounding. Only 3 complaints out of 800 dinners and two were just people that ordered something they didn’t know what was. LOL. Other was a steak that was too rare (I agreed with the customer!). Only one comp’d meal which is the lowest percent I have seen and even that the customer insisted on paying so zero comps on the books!

The new adventure begins

vintagewine — Thu, 06 Jan 2011 21:42:08 +0000

Well starting to clean out where I have lived for the past 11 years. It was a money pit from the beginning but I knew it was. Many good things happened here, the highlight was the birth of my grand-daughter in the loft. And yes it was planned that way. LOL

Guess like a salmon I am migrating back to where I came from. I was always a farm boy but the lights of the cities drew me away, returning but for brief visits, but now I shall return to live in a small farm community. Many mixed emotions about the changes.

Happy New Year

vintagewine — Sat, 01 Jan 2011 17:58:18 +0000

Well I had intended to blog more during 2010 than I did but the year got away from me. The New Year begins with a new job in a new city. No resolutions for the new year but I never have been one to make resolutions for a new year.

I am looking forward to the challenges this year will bring.

Thanksgiving

vintagewine — Sat, 27 Nov 2010 14:57:43 +0000

Well the turkey was moist and tender, the mashed potatoes and gravy perfect, the pies couldn’t be beat. The sweet potato soup was a hit with only one complaint of “what no candied sweet potatoes?”. A nice family get together. I am thankful it is over!!

Fall is finally here!

vintagewine — Wed, 13 Oct 2010 15:54:19 +0000

The leaves are falling and the evenings now have a slight chill. Time for the first batch of chili!!! Well not the first batch since I do make chili year round. It is parent / teacher conference day at a private school that I am involved with and it has become tradition for me to provide lunch for them. Today it is a pulled pork chili, probably not as “caliente” as I would prefer it still has all the flavors needed for a great chili.

At the park with grandson

vintagewine — Thu, 07 Oct 2010 16:24:39 +0000

So nice to spend some time at the park with the grand kids. Letting me see the world through their eyes instead of my cynical eyes that have seen way too much through out the years. Gives life a new meaning.

On a Seafood kick

vintagewine — Thu, 30 Sep 2010 13:33:15 +0000

Seems I am on a seafood kick as of late. Blackened tuna, always cooked rare! Tilapia in a Veracruz style and Orange Roughy with a crumb butter coating.

When I can get good sushi grade tuna it is always on the menu and typically I season it up and grill it over hot coals, serving it with rice, sautéed spinach and a special sauce with wasabi in it.

Tilapia I normally bronze and saute but looking for something different I decided to try it in a Veracruz style, tomato based sauce with zucchini, onion and a little kick from some peppers. Served this over rice and wow! It wowed all that tried it. This one definitely will stay on the menu as a special now and then.

Got a great deal on some orange roughy, ok so a new purveyor gave it to me to try and hook me! LOL Made a lemon butter and seasoned up some bread crumbs. Took the fish while very cold and dipped in the lemon butter then the seasoned bread crumbs. Kept it in the refrigerator for a couple hours then sautéed it in some of the lemon butter. Can you spell succulent? Served this up with some Israeli cous cous.

Still waiting on the purveyor to provide me with evidence that he supports sustainable practices before using him on a regular basis. Finding good fresh fish that meet MSC standards has really cut into the selection that is available to me!

Life is sweet

vintagewine — Thu, 23 Sep 2010 19:12:55 +0000

Baked cookies with my grandson this morning. He created a new cookie recipe – cherry chocolate chunk! They may have come out a little cakie this time but still they were pretty good. He may only be 3 but he has some great ideas when it comes to cookies!

No Regrets

vintagewine — Fri, 17 Sep 2010 15:10:23 +0000

Well it has been a few years now since I left the corporate world and Information Technology behind me along with a good 6 figure salary for life in the culinary world. Do I regret it? No regrets. mentally I am in a better place than I have ever been. Even though it takes a year to make what I use to make in a month I am more at peace than I ever was in the corporate world. Sometimes the hours are as long in the kitchen as they were at the computer but the results are instant, at least compared to 2 year long projects that could get killed, or should have been killed, up to the end. Now a failure ends up in the trash and I start again… there aren’t many of those…lol. Gratification comes from the smile on someones face when they take a taste.

Guess what I told my kids as they were growing up was on target, just took me a long time to leave the chase for the dollar and follow my own advise. “Do what makes you happy and don’t worry about the money.” (also advised them to not go into the IT field…lol) That and they should be a contributing member of society not a parasite that takes and doesn’t give back!